Lemon chicken (kane)
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | pounds | Chicken pieces |
¾ | cup | Lemon juice |
Flour for dredging Salt Pepper | ||
¼ | cup | Vegetable oil |
1 | tablespoon | Lemon juice |
1 | Lemon; sliced thin | |
3 | tablespoons | Brown sugar |
½ | cup | Chicken stock |
Directions
Combine chicken and lemon juice. Marinate at least 6 hours or overnight, turning occaisionally. Remove chicken, discard marinade, reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour (this step may be skipped). Heat oil in large skillet over medium-high heat, fry in several batches. Transfer to casserole large enough to hold chicken in single layer. Combine peel and brown sugar in bowl, sprinkle over chicken. Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at 350F 35-40 minutes. Serves 4 (generous portions) or 6. Good served hot, even better served cold.
Great for picnics. Source: The Toronto Sun, Marion Kane posted by Anne MacLellan
Related recipes
- Easy lemon chicken
- Lemon basil chicken
- Lemon butter chicken
- Lemon chicken
- Lemon chicken #1
- Lemon chicken #2
- Lemon chicken #3
- Lemon chicken #4
- Lemon chicken #5
- Lemon chicken & rice
- Lemon chicken (cantonese)
- Lemon chicken (chin)
- Lemon chicken (mon-fri)
- Lemon chicken i
- Lemon chicken with noodles
- Lemon herb chicken
- Lemonade chicken
- Lemony chicken
- Soy-lemon chicken
- Sweet lemon chicken